Chocolate Donuts
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Baked to perfection in just a few minutes! These chocolate donuts are tender, moist, and covered in a silky homemade ganache. Enjoy plain or top with crushed candies and sprinkles.
No need for fancy ingredients or a big pot of oil for frying — this recipe is as easy as can be. Simply mix up the batter, pipe it into the pans, and bake!
Once cooled, dip each donut in ganache and decorate. Whether you love these treats for breakfast, dessert, or a snack in between, there are so many flavors to enjoy!
Try this cinnamon roll version — they taste like tiny upside down cakes with a cinnamon-brown sugar glaze baked right into the dough.
You can also recreate your favorite coffee flavors with my mocha glazed or pumpkin spice recipes.
Key ingredients & substitutions for Chocolate Donuts
- Flour — Regular, all-purpose flour is all you need! Be sure to use the spoon and level method for measuring or your baked chocolate donuts will be tough and dry.
- Unsweetened cocoa powder — This is what is typically found in stores and may be labeled as natural or 100% cocoa.
- Cinnamon and salt — Don’t worry, these chocolate glazed donuts don’t have a strong spice flavor! There’s just enough cinnamon to add warmth, and the salt helps balance the sweetness.
- Sour cream and oil — Both of these add loads of moisture to the batter, and the tangy sour cream helps balance the rich, chocolatey flavor.
- Vanilla Extract — This mellows out the bitterness of the cocoa powder and adds a touch of sweetness.
- Ganache — Melt dark chocolate chips with heavy whipping cream until silky and smooth.
tips
- Switch out your decorations to match the occasion! Crushed peppermint is wonderful for Christmas, while colorful nonpareils add a festive touch for holidays like Valentine’s Day or Easter.
- Want a fun fall twist? Try adding a sprinkle of pumpkin pie spice to the batter.
How to make baked chocolate donuts?
STEP 1 | Mix the batter
Whisk together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients (that includes the sugar!) and whisk until smooth. Add the wet mixture to the dry ingredients, whisking until well incorporated.
STEP 2 | Fill the donut pans
Transfer the batter to a large piping bag or gallon-size Ziploc, then fill each donut cavity about halfway. This method is simply less messy than using a spoon and guarantees evenly sized treats.
STEP 3 | Bake
Bake for 8-10 minutes, until the batter is puffed and set. If you tap the surface gently with your finger, it should feel firm and nothing should stick to your skin. Immediately flip the pans onto a wire rack and allow each donut to cool.
STEP 4 | Make the ganache
Heat the heavy cream on the stove until it begins to simmer. Pour the hot liquid over the baking chips in a heat-proof bowl. Let the mixture sit for a few minutes, then stir until silky and smooth.
STEP 5 | Glaze and decorate
Dip the cooled chocolate donuts in the ganache, then return each to the wire rack to set. If you want to add crushed candies or sprinkles, do so while the glaze is still wet.
tips
- Always use room temperature ingredients when baking, unless specifically instructed otherwise. Batters and doughs come together much smoother and you’re less likely to have lumps.
- I use two 6-cavity donut pans and bake both of them at the same time.
Frequently asked questions
They are best served the same day, but these chocolate glazed donuts can be refrigerated for 2-3 days if needed.
Yes, as long as it is alcohol-based. Liqueurs and flavoring oils will work as well without causing the ganache to seize. Start with ¼ teaspoon and add more to taste.
The flavor is just as satisfying and sweet, but the texture is much different. Baked chocolate donuts are more cakey, while fried versions are lighter and more airy.
Serving suggestions
Pour yourself a nice, cold glass of milk or enjoy these chocolate glazed donuts with your morning coffee!
They’re especially fun for classroom treats or bake sales, and the recipe is enough for the kids (or grandkids) to help as well.
Chocolate Sour Cream Donuts with Chocolate Ganache
Equipment
Ingredients
Donuts
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- ⅔ cup granulated sugar
- ¾ cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup dark or semi-sweet chocolate chips
- ½ cup heavy whipping cream
- nonpareil sprinkles or crushed candies for decorating
Instructions
For the donuts:
- Preheat the oven to 325 degrees. Spray donut pans with cooking spray.
- In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, salt, and cinnamon.
- In another bowl, add the eggs, sugar, sour cream, vegetable oil, and vanilla extract. Whisk until combined.
- Empty the wet mixture into the bowl with the dry ingredients and stir until smooth.
- Transfer the donut batter to a gallon-sized Ziplock bag or a pastry bag. If using a gallon-sized Ziplock bag, cut the bottom inch off the corner.
- Squeeze the batter into the donut cavities filling them up about halfway. Bake for 8-10 minutes until the tops spring back.
- Transfer the baked donuts to a wire rack to cool.
To prepare chocolate ganache:
- In a saucepan over medium heat, the heavy cream just until it begins to gently simmer.
- Place the chocolate chips in a heat-proof bowl.
- Pour the hot cream over the chocolate chips. Let sit for 3-4 minutes to let the chocolate melt.
- With a spatula, stir until completely combined and the chocolate has melted.
- Dip the chocolate donuts into the ganache, then place on a rack to set. Sprinkle with crushed candies or sprinkles while still wet.
Notes
- Always use room temperature ingredients when baking, unless specifically instructed otherwise. Batters and doughs come together much smoother and you’re less likely to have lumps.
- I use two 6-cavity donut pans and bake both of them at the same time.
- Switch out your decorations to match the occasion! Crushed peppermint is wonderful for Christmas, while colorful nonpareils add a festive touch for holidays like Valentine’s Day or Easter.
- Want a fun fall twist? Try adding a sprinkle of pumpkin pie spice to the batter.
- Baked donuts are best served the same day, but can be refrigerated for 2-3 days if needed.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
